Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept
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Author(s):
Alberto Garre, Marcel H. Zwietering, Heidy M.W. den Besten
Published in:
Food Research International, Issue 137, 2020, Page(s) 109374, ISSN 0963-9969
Publisher:
Elsevier BV
DOI:
10.1016/j.foodres.2020.109374
Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
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Author(s):
Alberto Garre; Heidy M.W. den Besten; Pablo S. Fernández; Marcel H. Zwietering
Published in:
Trends in Food Science & Technology, Issue 1, 2021, ISSN 0924-2244
Publisher:
Elsevier BV
DOI:
10.1016/j.tifs.2021.10.033
Incorporating strain variability in the design of heat treatments: a stochastic approach and a kinetic approach
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Author(s):
Marcel H. Zwietering; Alberto Garre; Heidy M.W. den Besten
Published in:
Food Research International, Issue 1, 2021, ISSN 0963-9969
Publisher:
Elsevier BV
DOI:
10.1016/j.foodres.2020.109973
All food processes have a residual risk, some are small, some very small and some are extremely small : zero risk does not exist
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Author(s):
Marcel H. Zwietering; Alberto Garre; Martin Wiedmann; Robert L. Buchanan
Published in:
Current Opinion in Food Science, 39, 83 - 92, Issue 1, 2021, ISSN 2214-7993
Publisher:
Elsevier BV
DOI:
10.1016/j.cofs.2020.12.017
